Saturday, December 6, 2008

Creamy Chicken Enchiladas in the Crock Pot

Another one of my throw-whatever-together into the crock pot recipes... I had some tortillas, frozen chicken, found some enchilada mix, and decided to add that together with some cream of mushroom soup and taco seasoning. Result = it smells great and it tasted sinful! ;)INGREDIENTS

* chicken breasts (I used 4 and plan to freeze 1/2 the recipe for later)
* 1 can cream of mushroom (or whatever) soup
* 1 can enchilada sauce
* 1 packet taco seasoning

* lettuce
* tomatoes
* shredded cheese of choice
* tortillas (I like to use the large burrito ones)


Place chicken breasts in crock pot (frozen or thawed, doesn't really matter).
Sprinkle taco seasoning over chicken.
Mix the cream of x soup and the enchilada sauce then pour over chicken.
Cook on low for 6-7 hours if using frozen chicken breasts. (I'm going to guess around 5 hours if unfrozen, but I made this one w/ frozen).

Use a fork to shred chicken in the pot.
Place chicken on a tortilla; add some of the leftover sauce, cheese, tomatoes and lettuce.

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